Wednesday, July 27, 2011

Creamy, Cheesey Eggs Over Toast

Creamed eggs taste great for breakfast, brunch, lunch or dinner! It is an easy, high-protein meal that is great for anyone looking for a budget meal. So many variations on this recipe are available, but today, I made this for breakfast and it was a hit!

4 Tbsp. butter
1/4 c. flour
2 cups milk
1/2 tsp. salt
Pepper to taste
1/2 c. shredded cheddar cheese
4 hard-boiled eggs, sliced
4-6 pieces of bread, toasted (I use whole wheat)
Sweet Curry Powder or Sweet Paprika

In a heavy pan, melt butter, slowly sprinkle and stir in the flour until bubbly and slightly thick, add salt and stir. Slowly add the milk and stir completely (using a small wire whisk works great). On medium heat, heat milk mixture, stirring constantly (and I mean it -- don't walk away or you will scorch the bottom of the pan!). As it heat, the mixture will thicken and eventually start to boil. When it comes to a boil and is thick, turn off the burner and add the cheese and eggs. Add more cheese if you like it cheesier.

Put one piece of toast on your plate (can butter toast, but not necessary), spoon about 1/5 of the mixture on top, sprinkle with curry or paprika if desired.


Variation: crumble crispy bacon on top or you can put 3-4 stalks of cooked asparagus on top of the toast before putting the creamed eggs on top. You can also saute 1/4 cup of finely chopped sweet onion in the butter before adding the flour.

You can also serve this over biscuits or English muffins. Use your imagination!

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